Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 8 oz carrots and cut diagonally into 1/4-inch-thick slices. On a rimmed baking sheet, toss them with 1/2 tablespoon olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Set aside while you prepare the other ingredients.

2. 2.

   Pat 12 oz chicken thighs dry and unfold them flat. Finely chop enough fresh rosemary leaves to measure 1 teaspoon. Rub the chicken with the rosemary, 3/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 1/2 tablespoon olive oil. Let stand while you prepare the kale.

3. 3.

   Strip the tough stems from 1 large bunch kale, about 8 oz, and thinly slice the leaves. Wash and drain well. Peel and mince 2 garlic cloves. Zest and juice 1 medium lemon, measuring out 1 teaspoon zest and 2 tablespoons juice.

4. 4.

   Roast the carrots for 20–25 minutes, turning once, until tender and browned at the edges. Meanwhile, rinse 3/4 cup dry quinoa in a fine-mesh sieve. Combine it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the measured lemon zest and 1 tablespoon lemon juice.

5. 5.

   While the quinoa and carrots cook, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 170°F. Transfer to a plate and rest for 5 minutes.

6. 6.

   Reduce the skillet heat to medium and add 1 tablespoon olive oil. Add the minced garlic and stir for 30 seconds. Add the prepared kale, 1/2 teaspoon fine sea salt, and 2 tablespoons water. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes until tender and the excess moisture has evaporated. Stir in the remaining 1 tablespoon lemon juice.

7. 7.

   Divide the lemon quinoa between two bowls. Arrange the roasted carrots and garlicky kale alongside it. Slice the rested chicken, place it over the grains, and spoon any resting juices over the chicken before serving.

Want more detail? See the temperature guide.